dried fruit

Shrimp and Dragon Fruit Tacos

Recipe by Lindsay Pleskot

"I wanted these tacos to be a dish that would nourish body, mind, and soul – they are packed with body energizing ingredients from cruciferous cabbage to fight inflammation, mango for a kick of antioxidant vitamin C, and protein packed prawns tossed in a kick of cajun that balances perfectly with the sweetness of the fruit.

If you’ve been practicing a more mindful approach to eating, take in the colors, smells, and textures of this meal. The crunch of the dragon fruit seeds is such a nice finishing touch! These are also the perfect quick and easy (shhh! Don’t tell anyone!) dish to whip up for guests. Keep all of the toppings separate for a little taco bar so guests can top as they please!"

Shrimp and Dragon Fruit Tacos

Serves 3-4

Ingredients

Shrimp

  • 8 small corn tortillas (approx 25g size)
  • 1 lb Jumbo shrimp, peeled and deveined
  • 2 Tbsp extra virgin olive oil
  • 2 cloves garlic, minced or grated
  • ½ tsp chili powder
  • ½ tsp cumin
  • ⅛ tsp salt
  • ⅛ tsp pepper

Mango Dragon Fruit Slaw

  • ½ of a fresh mango, julienned
  • ½ cup purple cabbage, julienned
  • Juice of ½ lime
  • ½ jalapeno pepper, seeds removed and diced (keep some of the seeds if you like it spicy!)
  • Salt to taste
  • 2 Tbsp Level Ground Dried Dragonfruit, crumbled

Garnish

  • 1 Avocado
  • Fresh cilantro

Method

1. Combine all Slaw ingredients, except for the dragonfruit, in a small bowl. Stir to combine and set aside.
2. Next, combine the chili powder, cumin, salt and pepper in a small bowl and stir to combine. Add the shrimp and toss to coat evenly.
3. Heat oil in a large frying pan over medium high heat. Once hot, add garlic (you can test this by adding a small amount of garlic, it should start sizzling). Saute until it starts to become fragrant, 1-2 minutes.
4. Add the shrimp and allow them to brown on the first side without stirring, 2-3 minutes. This will allow the flavor to build.
5. Flip them over and cook another 2 minutes or so, until opaque. Turn off the heat and give them a stir. Allow them to sit in the pan for another couple of minutes. The residual heat will gently finish cooking them.
6. Just before dishing up, add the dragonfruit to the Slaw. This will ensure it stays nice and crunchy!
7. Heat your tortillas in the microwave or oven if you prefer them warm. Divide onto plates and top with the shrimp, Avocado, Slaw and finish with cilantro to garnish.

Enjoy!

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PINEAPPLE SCONES

Pineapple Scones

Recipe by Kathy Neufeld

INGREDIENTS

Cane Sugar
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  • 3 cups unsifted all purpose flour
  • 5 teaspoons baking powder
  • 1 cup Level Ground organic cane sugar
  • 1 cup butter 
  • 1 1/4 cups milk
  • 1 cup chopped Level Ground dried organic pineapple 
  • 1 egg, beaten
Dried Pineapple
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METHOD

  1. Place butter in freezer for 15 minutes.
  2. Soak the chopped pineapple in the milk.
  3. Turn the oven to 375F. 
  4. Mix together the flour, baking powder, and sugar. 
  5. Grate the cold butter into the flour mixture and toss with your fingers to combine. 
  6. Stir in the milk, pineapple, and egg. 
  7. Place spoonfuls of batter on greased cookie sheet. 
  8. Bake for 12 to 15 minutes 

Enjoy! 

(Thank you again to Kathy Neufeld for sharing this lovely recipe). 

Fair Trade Pineapple Scone Recipe
Fair Trade Pineapple Scone Recipe
Fair Trade Pineapple Scone Recipe
Fair Trade Pineapple Scone Recipe

Chia Pudding 3 Ways

Recipe by Lindsay Pleskot

Find the recipe on her blog here

Banana Cream Pie
 

INGREDIENTS:

  • 1 cup coconut milk or vanilla almond milk (regular, not unsweetened)
  • 1 banana
  • ¼ cup chia
  • 2 Tbsp Level Ground Trading cacao nibs
  • ¼ cup Level Ground Trading dried bananas
  • 2 Tbsp shredded coconut (I used sweetened, can use unsweetened if preferred!)

METHOD:

  1. Add milk, banana and chia into a blender and blend until smooth. Divide between 2 small jars or containers. Top with cacao, dried bananas and coconut and enjoy immediately or throughout the week!

Note:  If you don’t have or want to use a blender – In a small bowl, mash banana with the back or a fork until a thick paste is formed. Add the milk and chia seeds and stir to combine well. Divide into containers and add toppings.

Chia Pudding Recipe

Golden Milk

INGREDIENTS:

METHOD:

  1. Add milk, chia, turmeric, ginger, and pepper to a small bowl or jar and whisk with a fork or shake to combine all ingredients well. Divide between 2 small jars or containers. Top with desired toppings and enjoy immediately or throughout the week!
Chia Pudding Recipe

Red Dragon

Serves 2

INGREDIENTS:

  • 1 cup coconut milk or vanilla almond milk (regular, not unsweetened)
  • ¼ cup chia
  • 1 small cooked beat, skin removed
  • 2 Tbsp Level Ground Trading dried dragon fruit and/or dried pineapple

METHOD:

  1. Add milk, chia and beet to a blender and blend on high until beet has completely blended in. Divide between 2 small jars or containers. Top with dried dragon fruit and/or pineapple.
Chia Pudding Recipe

(Thank you again to Lindsay Pleskot for the lovely recipe & photos - see the original on her blog here).

Cacao Nibs
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Dried Banana
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Turmeric
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Ginger
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Black Pepper
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Chia Pudding Recipe
Chia Pudding Recipe
Chia Pudding Recipe
Chia Pudding Recipe

Tropical Treat Granola

TROPICAL TREAT GRANOLA

Recipe by Lindsay Pleskot. 

See the original recipe on her blog here

Besides giving you a mini morning vacation to start your day off with some zen, these fruits are packed with nutrition. Mangos are high in Vitamin C (start stocking up to ward off cold and flu season!) and pineapples contain a special enzyme known to aid digestion. The perfect dessert to finish off a meal! 

INGREDIENTS

Dried Mango
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  • 3 cups of rolled oats

  • ½ cup coconut oil, melted

  • 1/4 cup + 1 Tbsp honey

  • ¼ cup chia seeds * optional but I like them for a bit of extra fiber and nutrients!

  • ½ cup pecans, coarsely chopped

  • ½ cup walnuts, coarsely chopped

  • ½ cup coconut pieces, coarsely chopped

  • ½ tsp salt

  • ½ cup of Dried Mango

  • ½ cup of Dried Pineapple

METHOD

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  1. Preheat oven to 350F and line two baking sheets with parchment paper.

  2. Add coconut oil and honey to a small microwave safe dish and microwave for 15-30 seconds (depending on how hard they are) or until melted. Whisk with a fork to combine and set aside.

  3. Meanwhile, add chia seeds, pecans, walnuts, coconut, and salt to a medium size mixing bowl and stir to combine ingredients. Pour the coconut oil and honey mixture overtop and mix with a fork to coat ingredients well.

  4. Distribute mixture in a single layer, between the two baking sheets, so it browns nice and evenly.

  5. Bake for 15-20 minutes, stirring after the first 10 minutes. Add the chopped fruit for the last 5 minutes of baking (if you put it in too soon it will overcook and just become an undesirable crunchy texture). **Baking time will differ depending on how brown you like it. (I like mine golden all over and baked for 17 minutes).

  6. Remove from the oven and let it cool. Store in an airtight jar.

Enjoy!

(Thank you again to Lindsay Pleskot for the lovely recipe & photos - see the original on her blog here). 

Tropical Treat Granola Recipe
Tropical Treat Granola Recipe
Tropical Treat Granola Recipe

Tropical Fruit Muffins

Tropical Fruit Muffins

Recipe by Shaylin Brown

Yield: 1 dozen muffins

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Muffins:

  • 2 cups flour
  • 1 1/4 cups Cane Sugar
  • 2 tsp baking soda
  • 2 tsp Ceylon Cinnamon
  • 1/4 tsp salt
  • 1/2 cup rehydrated Pineapple
  • 1/2 cup rehydrated Goldenberries
  • 3 eggs
  • 1 cup oil
  • 1/2 Vanilla Bean
  • 1 tbsp butter

Toppings:

Ceylon Cinnamon
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  • 1/2 cup oats
  • 1/8 cup Cacao Nibs
  • 2 tbsp butter
  • 1/4 cup Cane Sugar
  • 1 tsp Ceylon Cinnamon

METHOD

Rehydrate goldenberries and pineapple in a bowl of water (just enough to cover the fruit). Save a 1/4 cup of the fruit water to add to the mixture. Combine flour, sugar, baking soda, cinnamon and salt. 

Split open the vanilla bean and scrape out the seeds. Add to the mixture. Combine egg, oil and vanilla. Cut pineapple into small chunks and add fruit to wet mixture. 

Add wet ingredients to dry ingredients and stir until mixture comes together - don't overmix! Pour into muffin tins.

Topping: Mix oats, cacao nibs, butter, cinnamon and sugar until you get a mealy texture. Pour topping on top of muffin mixture in tins.

Bake at 350° for 30-35 minutes.

Enjoy!

Tropical Fruit Muffin Recipe
Tropical Fruit Muffin Recipe
Tropical Fruit Muffin Recipe
Dried Pineapple
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Dried Golden Berries
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Vanilla Beans
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Energy Bars

LEVEL GROUND ENERGY BARS

Recipe by Peter Tiessen

These bars are easy to prepare and make a great snack to pack away for a last minute picnic, summer day trip or overnight camping excursion.

Dried Banana
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Ceylon Cinnamon
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Yield: 8 x 13 pan

INGREDIENTS

  • 2 cup pitted dates

  • 2 1/2 cup puffed rice cereal

  • 2 cup quick oats

  • 2/3 cup chopped nuts

  • 1/2 cup dried Banana

  • 1/2 cup coconut ribbons

  • 1/2 cup Cacao Nibs

  • 4 T ground flax seeds

  • 1 T Cinnamon

  • 1 t organic pink Himalayan salt

  • 1 cup nut butter

  • 2/3 cup honey or maple syrup

  • 1/4 cup plus 2 T coconut oil

Cacao Nibs
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METHOD

Grease an 8 x 13 pan with the 2 T of coconut oil. Combine nut butter, honey and coconut oil into a small saucepan and heat over low heat, stirring occasionally. Then combine the remaining dry ingredients into a large mixing bowl. Once the nut butter mixture has warmed to incorporate the oil and honey, pour over the dry ingredients. Mix thoroughly by hand and press firmly into the pan. Allow to rest for 3 hours prior to serving. 

NOTE: To make sure that the bars will hold their shape when cut, it helps to return to the pan every hour or so to continue to press the bars ensure a firm final product. Or if you can, cover the bars with plastic wrap and place the same size of pan on top and add some weights (canned tomatoes, etc.).

Enjoy!

Fair Trade Energy Bars

Ultimate Thai Pizza

ULTIMATE THAI PIZZA

Recipe by Peter Tiessen

In our house, we have adopted Saturday night as "Pizza Night". Over the years we have created numerous variations, but this one has easily become one of our favourites. 

Yields: 1 - 12" x 18X rectangular pan

 

Black Pepper
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Dried Pineapple
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Dried Mango
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INGREDIENTS

Dough

  • 1 1/4 cup warm water (90-100°F)
  • 2 1/2 t instant dry yeast
  • 1 T honey
  • 2 3/4 cup flour
  • 1/4 cup cornmeal
  • 2 T Za'toun olive oil
  • 1 t organic pink Himalayan salt
  • 1 t Black Pepper, freshly ground

Peanut Sauce

  • 3/4 cup natural peanut butter
  • 1 1/2 T soy sauce
  • 1 t sesame oil
  • 1 t fish sauce
  • 2 T fresh ginger, minced
  • 1 green Thai chili or fresh cayenne
  • 2 t black pepper, freshly ground
  • 2-3 T water

 

Pan Seasoning

  • 1 t Za'toun olive oil
  • 2-3 T cornmeal

Toppings

  • 1 lbs thick cut bacon, cut into lardons
  • 1 carrot, but into ribbons and rough chop
  • 3 green onions, cut into 1" lengths
  • 1/2 cup Dried Pineapple, torn
  • 1/2 cup torn Dried Mango 
  • 2 tbsp coconut ribbons 
  • 1/2 cup mozzarella cheese, shredded
  • 2 t Za'toun zaatar
  • 1 large handful of fresh cilantro

 

METHOD

NOTE: To make carrot ribbons, use a vegetable peeler and peel carrot in one place (do not rotate as you would when removing the peel).

To make the dough, combine the yeast, honey and water together in a stainless steel bowl and whisk to dissolve. Cover with a towel and rest for five minutes. Combine the flour, cornmeal, salt and pepper in a large bowl, stirring to evenly distribute. Pour the yeast mixture over the flour, add the olive oil and stir to combine a rough dough. Turn the dough onto the countertop and knead for 10 minutes (or use a stand-up mixer, but I always prefer to make dough by hand). Roll into a ball and cover with a towel to rest for 1 hour.

For the sauce, combine all of the ingredients except the water and whisk to combine. Slowly add the water 1 tablespoon at a time until you reach the desired consistency (the sauce should be smooth, but not runny).

After the dough has risen, punch down the dough to remove the carbon dioxide gas. IF you prefer a thin crust, cut the dough in half. You may wrap the remaining dough and freeze until future use. Or should you prefer a thick crust leave as is. Season the pan with the olive oil and brush to coat, then gently sprinkle the pan with the remaining cornmeal. Line the pan with the dough.

Preheat the oven to 400F.

For the toppings, heat a pan over medium-high heat and add the bacon cooking until firm, but slightly crisp. Remove the bacon from the pan with a slotted spoon and allow to cool on a paper towel lined plate. Assemble the pizza, reserving the cilantro.

For a thin crust, bake for about 20 minutes or for a thick crust bake for about 30-35 minutes. Remove from the oven and top with reserved cilantro.

Enjoy!

Ultimate Thai Pizza Recipe
Ultimate Thai Pizza Recipe

Colombian Empanadas

COLOMBIAN EMPANADAS

Recipe by Peter Tiessen

Empanadas traditionally hail from medieval Portugal and Spain and are said to have influenced the creation of the Indian samosa and Italian calzone.

INGREDIENTS

Dried Golden Berries
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Filling

Dried Pineapple
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  • 0.5 lbs ground pork
  • 2 T lard
  • 1/2 cup dried Golden Berries
  • 1 medium onion, rough diced
  • 4 cloves garlic, sliced
  • 4 cups sweet potato, rough medium diced
  • 2 t Cane Sugar
  • 1 T cumin, ground
  • 1/2 cup Colombia Dark Coffee, leftover from breakfast
  • 2 t Black Pepper, freshly ground
  • 1/2 t salt
  • 1/2 cup Dried Pineapple, torn into small pieces
  • 1/2 cup cilantro, rough chop
  • 4 green onions, finely sliced

Dough

Colombia Dark Coffee
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  • 3 cups all-purpose flour
  • 2/3 cup cornmeal
  • 1 cup lard
  • 1 t salt
  • 1/2 cup cold water

Caribe Picante (optional sauce)

  • 1 caribe chile
  • 1/2 cup vinegar
  • 1/4 cup water
  • 1/2 cup salt
  • 1/2 t Black Pepper, freshly ground
  • 1 bunch cilantro, rough chop
  • 4 green onions, finely sliced
  • 1 lime, juiced
  • 2 T olive oil

 

METHOD

For the dough, combine the flour, cornmeal and salt and stir. Cut in the lard until it resembles pea sized crumbs. Add the cold water and knead a few times until fully incorporated. Cover and allow to rest at room temperature for 30 minutes.

For the filling, melt the lard in a large pot and brown the pork. Season to taste with salt and pepper. Place golden berries in a small bowl and cover with hot or boiling water to reconstitute and allow to sit for 5 minutes before draining; reserve. Once the meat has browned, remove from pot and reserve. Begin to add the onion and garlic and sauté until translucent, add the sweet potato and continue to cook for a few minutes. Add the cumin and sugar and gently caramelize, then deglaze with the cold coffee. Continue to cook over medium heat until the sweet potatoes are cooked through. Transfer to a food processor and add the reserved golden berries, then puree until smooth. Check the seasoning with salt and pepper. Allow to cool completely before folding in the pork, cilantro and green onion.

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To prepare the empanadas, divide the dough evenly into 24 pieces (I begin by halving, and then halving again until I reach my desired number). On a lightly floured surface begin to roll out the pieces of dough, then cupping the dough in your hand fill each with about 1 generous tablespoon of filling. Crimp the edges shut using your fingers or a fork. Place the finished empanadas onto a baking sheet. You may then cook immediately or freeze for a future use.

To cook, you may either bake or fry the empanadas. Traditionally, empanadas are fried in oil however, they can easily be baked at 400º F for 20 minutes. Be sure to brush with an egg wash of 1 egg and 1 tablespoon milk or water in you choose to bake, as it will provide a wonderful golden crust.

OPTIONAL: For the Caribe Picante, place the chile, vinegar and water in food processor and puree until smooth. Combine the remaining ingredients and allow to rest for 20-30 minutes prior to service.

Enjoy!

Fair Trade Colombian Empanadas Recipe

Curried Pilaf

CURRIED PILAF

Long-Grain Rice
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INGREDIENTS

Dried Mango
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Dried Banana
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  • 1 cup Long-Grain Rice
  • 3 cups water
  • 4 large green onions, finely sliced
  • 5 cloves garlic, finely sliced
  • 1 T fresh ginger, grated/rasped
  • 1/3 cup dried Mango, torn
  • 1/3 cup dried Banana
  • 1/3 cup coconut ribbons 
  • 1 t Za'toun zaatar
  • 1 1/2 T curry powder
  • 1/2 cup almonds, crushed
  • 1/2 cup fresh mint, roughly chopped
  • 1/4 cup Coconut Oil, melted
  • organic pink Himalayan salt, to taste
  • Black Pepper, freshly ground, to taste

METHOD

Cook the rice in a pot over medium heat. Reduce the heat when the rice begins to boil. Once all the water has been absorbed place the lid on the pot and let rest off the heat.

Place the next eight ingredients into a stainless steel bowl, add the rice and stir with a spoon. Add the melted coconut oil and season to taste with salt and pepper.

Serve warm or let cool to room temperature, whatever your preference.

Enjoy!

Note: Za’atar is a Middle Eastern condiment comprising oregano, thyme, savory, sumac, sesame seeds, salt and other spices. It may be found at many ethnic grocers or food stores

Fair Trade Curried Pilaf Recipe
Fair Trade Curried Pilaf Recipe